This should make 8 servings.

Equipment

  • A big sharp knife
  • Cutting board
  • Crockpot
  • Access to water

Ingredients

  • 1 large onion
  • 4-6 cloves of garlic
  • 1 jalapeño
  • Assorted vegetables (example assortment below:)
    • 6 baby carrots
    • 2 zucchini
    • 1/4 of a squash
    • 2 bell peppers
    • 1 cup of corn
  • 1 large can of diced tomatoes
  • 1 small can of tomato sauce
  • 1/2 can of tomato paste (small can)
  • 3 cans of beans (can be different types, example:)
    • 1 can pinto beans
    • 1 can red beans
    • 1 can of chili beans
  • 3 tbsp of chili powder (maybe 4?)
  • 1 tbsp of cumin (maybe 2?)
  • 2 bay leaves
  • Several pinches of salt
  • Several pinches of black pepper
  • 4 cups of broth (goal: enough broth to cover everything)
    • Can supplement with water

Instructions

  1. Cut everything up into bite sized pieces
    • Zucchini shrinks when cooking, so make slightly thick
  2. Put in crockpot
  3. Taste for spices
    • Add more if needed
    • Add more water if too strong
  4. Cook on low for 8 hours

* Recipe by Carli Wulff, who is amazing